Cucumber Sandwich Bites

Ingredients

• 1 English cucumber – thinly sliced into 0.25-inch rounds
• 8 slices white sandwich bread – crusts removed
• 8 ounces cream cheese – softened at room temperature
• 2 tablespoons unsalted butter – softened
• 2 tablespoons fresh dill – finely chopped
• 1 tablespoon fresh chives – finely chopped
• 1 tablespoon lemon juice – freshly squeezed
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper – freshly ground
• 2 tablespoons mayonnaise

Instructions

1. Place the softened cream cheese and softened unsalted butter in a medium bowl. Beat together with a spatula or hand mixer until smooth and well combined, 1–2 minutes.
2. Add the finely chopped dill, finely chopped chives, lemon juice, kosher salt, and freshly ground black pepper to the bowl. Mix until the herbs and seasonings are evenly distributed. Taste and adjust salt and lemon juice if needed.
3. Pat the cucumber slices dry on both sides with paper towels to remove excess moisture so the bites do not become soggy.
4. Lay the slices of white sandwich bread on a cutting board. Using a serrated knife, trim off all crusts from each slice to form neat rectangles.
5. Spread a very thin layer of mayonnaise on one side of each slice of crustless bread to create a moisture barrier.
6. Spread a generous but even layer of the herb cream cheese mixture over the mayonnaise-coated side of each bread slice, going all the way to the edges.
7. Cut each prepared bread slice into 3 equal strips lengthwise, then cut each strip into 3 equal squares to make about 9 small pieces per slice.
8. Top each bread piece with one cucumber slice, pressing gently so it adheres to the cream cheese.
9. Arrange the cucumber sandwich bites on a serving platter. If not serving immediately, cover the platter tightly with plastic wrap and refrigerate for up to 2 hours.
10. Serve the cucumber sandwich bites chilled or at cool room temperature the same day for the best texture.